Put the sugar, 3/4 cup red wine vinegar, 1/4 cup water and 1 tablespoon salt into a small saucepan over medium-high heat. Once the sugar and salt have dissolved and the mixture is just about to boil, turn off the heat and add the sliced red onion. Allow the mixture to sit in the pot for 15 minutes, then transfer to a bowl, cover and refrigerate for at least 45 minutes, or up to overnight.
In the bowl of a food processor, pulse the almonds, walnuts, sundried tomatoes, soy sauce, chili powder, paprika, cumin, oregano, garlic and the remaining tablespoon red wine vinegar until the mixture is crumbled, about 30 pulses. (It should resemble the texture of ground beef.)
Place a medium skillet over medium-low heat and add the olive oil. Transfer the taco mixture to the skillet and cook until it is warmed through, about 2 minutes.
Warm the tortillas according to the package instructions. Top each tortilla with 1/4 cup of the taco mixture. Garnish with the pickled red onion, cotija cheese, cilantro and lime wedges.
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